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Canadian Creton by Jerry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)206.1615
Energy (kCal)1215.605
Carbohydrates (g)15.088
Total fats (g)31.0555
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pulse the boneless fatty pork shoulder and fresh pork fat together in 2 batches in a food processor until finely ground. | 2. (NOTE: You could use coarse ground pork instead.) | 3. Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan. | 4. Add the stock, onion finely chopped,garlic, bay leave(s), salt, black pepper, and allspice. | 5. Bring to a boil, stirring to break up clumps. | 6. Reduce heat, and simmer, partially covered, stirring occasionally, until meat is tender, and liquid is still visible below surface of meat, 1 1/2 to 1 3/4 hours. Discard bay leaf from pot. Spoon into 5 8 oz ramekins with a slotted spoon. | 7. Spoon remaining liquid over pork. | 8. Place a small round of wax paper on top of each ramekin, and chill until firm. | 9. You could use a loaf pan for serving. | 10. You could omit the allspice all together if you wish. It tastes good without too. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork shoulder 2 boneless cut 1151.4693 0.0 204.3631 30.8267
    pork chicken stock 1/4 cup cut fat - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    garlic clove 3 chopped - - - -
    bay leaf 2 turkish - - - -
    salt 2 teaspoons - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    allspice 1/4 teaspoon ground 1.2492 0.3426 0.0289 0.0413

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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